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Showing posts with the label Bengali Cuisine

Baked Sabudana Cutlets

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Sabudana cutlets or Sago vadas are traditional deep fried snack recipe from the western and eastern region of India. Sabudana cutlets are crunchy from outside and soft from inside. It is a quick and easy snack with teatime and is healthy and nutritious. To make it more healthy and calorie less, I have baked it instead of deep frying.  Best served with green Mint Chutney and Masala Tea. Recipe of Mint Chutney –   https://www.desispiceworld.com/cuisines/coriander-mint-chutney/ Recipe of Masala Tea –  https://youtu.be/E3cRUz2bWP4 INGREDIENTS: 1 Cup Sabudana / Tapioca Pearls 2 Potatoes 1 Green Chilly 1/2 Cup Fresh Coriander 1/2 Teaspoon Jeera / Cumin 1/2 Teaspoon Roasted Coriander seeds 1/4 Cup Roasted Peanuts (Optional) 1 Lemon Juice 1/4 Teaspoon Jeera/Cumin Grounded Salt to taste Black pepper to taste PREPARATION TIME:  8 hours HOW TO PREPARE: Soak Sabudana pearls in water for about 4-5 hours. Coarsely ground roasted Peanuts and keep aside Boil potatoes, peel and mash them Drain Sabudana

Hung Curd and Mustard Dip

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  Hung Curd is Curd or Yogurt drained of its water. Its thick and creamy in texture. Hung Curd is used in many Indian Recipes like Tikkas, Kababs, Wraps, Sandwiches, Dips and Chutneys. Its Low in Sugar and Carbs and high in Protein and Calcium. In this Dip we have used Mustard oil as the flavour and curry leaves and mustard seeds as tempering. Its Creamy, Rich, Flavourful and made from easily available ingredients. One of my friends had made this Hung Curd Dip to go along with her various snacks. It was love at first taste. It just melts in mouth leaving behind the strong mustardy taste in mouth. Its very easy and simple to make. Its the healthiest alternative for cream and mayonnaise. To make Hung Curd take 200 gms Curd and put it in a clean Muslin Cloth. Tie the Cloth and hang it for an hour to drain the water. Once water is drained, open the cloth and put the hung Curd in a bowl. INGREDIENTS: 150 gms Hung Curd 2-3 Teaspoon Mustard Oil 1/4 Teaspoon Mustard Seeds Few Curry Leaves Pinc

PRAWN MALAI CURRY

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INGREDIENTS: 1) 500gms uncooked de-veined Jumbo/King Prawns/Shrimps/Chingri 2) 200 ml Coconut Milk 3) 1/2 Cup fresh grated coconut 4) 2 Onion finely Chopped 5) 2 Teaspoon Ginger paste 6) 2 green cardamoms 7) 2" Cinnamon sticks 8) 1 Tej patta/Bay Leaf 9) 1 Teaspoon Sugar 10) 1 Teaspoon Turmeric 11) 1 Teaspoon Red Chilly Powder 12) 1 Teaspoon Panchforan seeds(Cumin, mustard, fenugreek, nigella and fennel) 13) 1 cup water 14) Salt to taste 15) 2 Tablespoon Mustard Oil 16) 2 Potatoes chopped in big chunks 17) 2 Green Chillies 18) Fresh coriander for garnish PREPARATION TIME: 45 Minutes HOW TO PREPARE: * Wash the prawns clean and keep it in a bowl * Sprinkle 1/2 teaspoon turmeric, little salt and red chilly powder and keep aside for 20 minutes * In a pan heat up mustard oil and crackle cardamom, cinnamon, and bay leaf * Add ginger paste and saute for a minute before adding onions * Cook till the onions get translucent and oil is seperated * Add in green chillies, potatoe

BENGALI TOMATO CHUTNEY

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INGREDIENTS: 1) 5 Tomatoes 2) 2 Tablespoon Oil 3) 1 Teaspoon nigella seeds 4) 1 Teaspoon Mustard seeds 5) 1/2 Teaspoon turmeric powder 6) Salt to taste 7) 2 Whole dried red chillies 8) 5 - 6 Dates/Khajur Chopped 9) 1" Grated Ginger (Optional) 10) 1/4 Cup Sugar/Jaggery PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a pan heat oil, add red chilli, mustard and nigella seeds to it * Let the seeds to crackle and add dates, cook for few minutes * Add Chopped tomatoes and cook with closed lid, till water from tomatoes disappears * Add grated ginger and jaggery after few minutes and cook , stirring occasionally * Cook till the chutney thickens and everything blends * You can blend it if you wish to have a smooth consistency * Bengali tomato chutney is ready and can be served

SPICY BABY POTATOES

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INGREDIENTS: 1) 1/2 Kg Baby Potatoes 2) 3 Onions 3) 3 Tomatoes 4) 1 Tablespoon Ginger Garlic paste 5) 1/4 Cup Fenugreek Leaves/Dried Methi Leaves 6) 1/2 Teaspoon Red Chilli Powder 7) 1 Teaspoon Coriander Powder 8) 1/2 Teaspoon Garam Masala 9) 1/2 Teaspoon Jeera Powder/Cummin Powder 10) 1/2 Teaspoon Haldi/Turmeric Powder 11) Salt to taste 12) 1 Lemon juice 13) 3 Tablespoon Mustard Oil 14) 1/2 Teaspoon Jeera/Cummin seeds 15) 1/2 Teaspoon Black Mustard Seeds PREPARATION TIME: 40 mins HOW TO PREPARE: * Boil the potatoes, peel and keep aside * Make a paste of Onions and tomatoes and keep aside * In a Wok Add oil, peeled potatoes and shallow fry till potatoes are golden brown * Take out potatoes and keep aside * In the same wok add jeera seeds and mustard seeds, Let it crackle * Add in onion paste, sauté till color changes * Add in ginger garlic paste and sauté for few minutes * Add tomato paste and sauté till water evaporates and masala dries up * Add all Dry masala(Salt,

GRILLED FISH IN MUSTARD GRAVY/ Machcher Jhol with RICE

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INGREDIENTS: 1) 1 kg Phagus/Rohu Fish cut into pieces 2) 2 - 3 Tomatoes chopped 3) 1/4 Cup Yellow Mustard Seeds 4) 2 Green Chillies 5) 9 - 10 Cloves of Garlic 6) Salt to taste 7) Red Chilly powder to taste 8) 3 Tablespoon of Mustard Oil 9) 1/2 cup of beaten curd 10) 2 Cups of Basmati Rice 11) 1 Teaspoon Turmeric Powder 12) Coriander leaves for garnish PREPARATION TIME: 30 mins HOW TO PREPARE: * Boil rice in a pan and keep aside * Wash and clean the fish pieces and keep in a bowl * Add salt, turmeric and little oil, mix and keep aside for half an hour * After half an hour fry the fish pieces or grill for 6 mins on each side at 180 degrees FOR MUSTARD GRAVY * Grind mustard seeds, green chillies and garlic to form a paste * In a Wok add 2 tablespoon of oil and add the mustard paste * Cook for 3 -4 mins till it starts to stick to the pan, then add curd * Cook till curd reduces and the paste releases oil in pan, add turmeric powder * Add 4 cups of water and mix well, add